Tuesday, November 19, 2013

Chicken Chili Verde

I have been searching for a great chili verde recipe. I felt a bit like Goldilocks during the research phase: this one's too runny, this one's too bland, this one takes too long...  Follows my adaptation of three recipes. After all, what is cooking but adaptation and interpretation?

Chicken Chili Verde

4 cups chicken stock ( add more or less depending on how thick you like your chili)
4 cups cooked, shredded chicken
2 (15- oz) cans Cannellini beans, drained
2 cups salsa verde (I use store bought but there are many recipes for homemade on the internet)
1/2 envelope McCormicks (or your personal fave) chicken chili seasoning
(alternatively you can add 2 tsp ground cumin and 2 tsp chili seasoning)

Optional toppings: sliced or diced avocado, fresh cilantro, sour cream, crumbled tortilla strips and shredded cheese.

Combine chicken stock, shredded chicken, beans, salsa verde, and seasonings in a soup pot. Heat on medium high and bring to boil. Stir then cover and reduce heat to simmer. Let cook at least 30 minutes. Serve with desired toppings and may I highly suggest the avocado? It brings a creamy texture to this wonderful chili.

No comments:

Post a Comment